Cocoa À Trois

The Cocoa À Trois cocktail was created by Las Vegas bartender and author Tony Abou-Ganim and appears in his book, “Vodka Distilled.” It has rich, chocolaty underpinnings so, according to Abou-Ganim, you should choose your vodka wisely, as different vodkas bring differing elements to cocktails. “The drink will pair best with a New-World corn-based or wheat-based vodka rich in vanilla or cocoa elements,” he says. This stands in contrast to potato vodka, for example, which he says is ideal for drinks with bold, acidic elements like fruit juices (think Vodka Gimlets) or even bitter liqueurs.

Once you’ve got your vodka picked, you’ll need a few more ingredients to make this dessert-like drink. Three of them are chocolate, all in different forms: liqueur, powder and freshly grated semisweet chocolate. The first is supplied by way of Godiva chocolate liqueur, a sweet and velvety 30-proof drink that blends easily with many spirits, including vodka. The second is a scant quarter ounce of sweetened cocoa powder, which gets incorporated into the drink when shaken.

From there, you’ll need a half ounce of simple syrup to add a bit more balance to the cocktail, while egg white provides a silky texture and produces a thick head after it’s shaken with the liquid ingredients. The third chocolate element, shaved semisweet chocolate, rests as a garnish on the thick head of foam.

Mix the Cocoa À Trois after dinner or whenever you want a sweet treat. Because of its rich and frothy texture it’s not the kind of cocktail you’ll drink all night long, but it’s fun, delicious and a welcome departure from the typical Chocolate Martini.

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